Friday, October 14, 2011

{recipe} mexican quiche.

this weekend we are laying low in northern virginia, which is a welcome change from the summer and our busy weekends. if things dry out enough, i plan to head to the country pick up a pumpkin, or two, or three and lots of fall gourds. if we aren't lucky enough to shake this rain (yes rain again...) i will be dragging matt to the mall to finish our registry.

but before i run off to begin mixing up some pumpkin chocolate chip bread and heading to lunch with my favorite bride-to be. i must share with you a recipe from wednesday evening.

i am always so happy when i can manage to pull a weeknight meal together for matt and i without having to run out the to store after work or as soon as i get home (i don't meal plan for the week though i admire those who do). to me the hardest part of cooking is not following the recipes, finding the right ingredients, or adjusting things to our tastes, it is making something out of nothing when there really is no plan.  which is exactly what i did on wednesday, and not only was it tasty but it knocked our socks off and took only a few minutes to throw together. any type of quiche is such a convenient weeknight meal, because literally 90% of what you have in your fridge will work, so get creative, experiment and it is sure to turn out amazing.

Mexican Quiche.

1 quiche serves 6, if feeding a hungry group make 2.

1 9 inch deep dish frozen pie crust
1/2 pound ground sausage (ground beef or turkey, whatever you have handy)
4 large eggs beaten
1 cup salsa
2 cups shredded mexican cheese
salt and pepper to taste
1 small onion finely diced
sour cream
Any other ingredients you may have handy, diced black olives, diced tomatoes, or pepper!
Sour Cream
Grated Monterey Jack Cheese
1. Preheat oven to 350 degree F.
2. In a large skillet over medium heat, cook ground sausage until just browned.  Add onion and cook until slightly translucent. Remove from heat.

3. Beat together 4 eggs.  To egg mixture add salsa, shredded cheese, and salt and pepper to taste. If you wanted to add diced tomatoes, black olives etc. this is the step you would do so.

4. Remove frozen pie crust from freezer.  Add ground sausage and onion to bottom of crust, spreading out evenly.
5. Pour egg and cheese mixture over ground sausage into pie crust, ensuring everything is covered and pie crust is full.
6. Place pie crust into the center of a cookie sheet, and place into oven for 20-25 minutes. Remove from oven and let set for 5 minutes.

7. Serve with sour cream, salsa and grated cheese.


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